Beef carrots flavoured with fennel seeds
Number of people6
1.5 kg slice of beef
400 g bacon rind
1 kg of carrots
150 g of spring onions
15 cl white wine
1 tbsp. cumin seeds
1 bouquet garni
1 small bunch of flat parsley
50 g lard
salt and pepper
Preparation of the recipe
Ask your butcher to prick the meat with fatty lard and to bard it.
Roll the rinds into two small bundles and tie them up.
Heat the lard in a large casserole dish and brown the meat on all sides for 10 minutes, then moisten with the white wine and enough water to cover the meat. Add the rind, the bouquet garni, season with salt and pepper, cover and cook at a gentle simmer for 1? hours.
Peel the onions and carrots and cut them into large slices. Add these vegetables to the casserole, add the fennel seeds and cook for another hour.
Before serving, remove the fat from the cooking juices and adjust the seasoning. Chop the parsley.
Serve hot, sprinkled with chopped parsley.